Description
A comforting Swedish meatball soup with creamy broth, tender meatballs, and soft vegetables, perfect for chilly evenings.
Ingredients
Scale
- 1 lb ground beef (80/20 recommended)
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup milk
- 2 tbsp butter
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups beef broth (preferably low-sodium)
- 1 cup heavy cream
- ½ tsp ground nutmeg
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 2 cups egg noodles (cooked) or diced potatoes (about 2 medium)
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, ¼ tsp salt, ¼ tsp black pepper, and optional nutmeg. Mix gently and form into small meatballs (~1 inch).
- Heat a skillet over medium heat with 1–2 tbsp oil and brown meatballs in batches for about 4–5 minutes. Remove and set aside.
- Melt 2 tbsp butter in a large pot over medium heat. Add diced onion, carrots, and celery; cook until softened (about 6–8 minutes).
- Optional: Stir in 1–2 tbsp flour to create a light roux, cooking for 1 minute.
- Gradually whisk in 4 cups beef broth until smooth and bring to a gentle simmer.
- Add nutmeg, remaining salt and pepper, browned meatballs, and egg noodles (or diced potatoes). Simmer until tender (about 8–12 minutes).
- Reduce heat to low and stir in heavy cream, heating until warmed through (do not boil). Adjust seasoning if necessary and stir in parsley just before serving.
Notes
For a lighter version, substitute Greek yogurt for some heavy cream. Can also use turkey or a pork-beef blend for meatballs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Swedish
Nutrition
- Serving Size: 1 generous bowl
- Calories: 720
- Sugar: 5g
- Sodium: 1100mg
- Fat: 53g
- Saturated Fat: 24g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg